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MrsH

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This made for a warm, satisfying weeknight meal. As other reviewers suggested, I reduced the stock to 2 cups. I also opted for red, orange, and yellow peppers (rather than any green, which tend to impart a more Mexican flavor, in my opinion). I subbed ketchup for the tomato paste and added a splash of balsamic vinegar along with it. Definitely add feta cheese (or, even better, crumbled goat cheese) to serve. I can't wait to make this again!